Vegan Baked Mac & Cheese (UPDATED)
Creamy. Cheesy. With a golden baked top that crackles under your fork — this is the BEST vegan baked mac and cheese, and we'll stand by that. The roux-based sauce is silky and rich, loaded with melty cheddar, pepper jack, and cream cheese, with just enough cayenne to keep things interesting.
This is the dish we bring to every holiday and cookout, and the one that makes non-vegans ask for the recipe.
Watch it made
Directions
- Preheat the oven to 350°F.
- Boil the pasta according to the package directions. Drain and set aside.
- In a large nonstick pot over medium heat, melt the vegan butter and stir in the flour. Stir continuously until it starts to turn golden brown, creating a roux.
- Add 1 cup of the plant-based milk, reserving the rest for later. Stir to combine.
- Add half of the shredded cheese and stir until melted, then stir in the spice blend.
- Add the vegan cream cheese and stir until combined.
- Add the remaining 1 cup of plant-based milk and stir. The cheese sauce should be nice and creamy.
- Add the cooked pasta and the rest of the cheese shreds (reserving a large handful for topping). Stir until every noodle is coated in cheese sauce.
- Transfer to a baking dish and top with the reserved cheese.
- Bake uncovered for 30–40 minutes, until hot and golden.
